BAKED WHOLE WHEAT SAMOSAS
Ingredients
Makes 12)

For the dough
2 cups whole wheat flour
1/8 tsp salt
1 cup plain, non-fat yoghurt

For the filling
2 cups mini boiled potatoes, skin on, cubed
1 cup onion, chopped
1 tbsp canola oil
1 clove of garlic, chopped
1 inch cube of ginger root, peeled and grated
1 tsp cumin seed
2 tsp curry powder
1 cup green peas
Cayenne pepper (optional) and salt to taste

Method
For preparing the dough, add yoghurt to the flour to which salt is added. Knead well adding more flour as needed. Wrap tightly. Place in the fridge until ready. For the filling, heat oil over medium heat, add onion, garlic, ginger, cumin, curry powder and salt. Cook until the onion starts to soften. Add peas and cook until heated. Remove and add the potatoes. Toss to blend. Preheat oven to 425º F (220º C). On floured surface, roll dough into a long rope. Divide it evenly into 12 pieces. One by one roll each piece into a circle. Place about 2 tbsp of filling on each circle and fold over. Dampen inside edge with finger dipped in water and crimp edges with a fork. Brush sparingly with oil. Place the samosas on greased baking sheet and cook 15 minutes. Remove them from the oven. Reduce the oven temperature to 350º F (180º C). Flip the samosas over and bake for an additional 5-10 minutes. Serve hot with coriander and mint chutney.